Calories 35 Fat 1.6g Saturates 0.2g Carbohydrates 3.6g Sugars 3.3g Protein 0.8g Salt 0.42g
Prick the tops of the tomatoes with a knife and place in a bowl of boiling water for a minute then drain. Remove the skins.
Core and deseed the tomatoes and roughly chop the flesh.
Finely dice the onion and mince the garlic.
Slice the fennel – reserving some of the tops for decoration.
Finely crush the coriander, fennel seeds, salt, black pepper and mixed herbs in a pestle and mortar.
Add the tomatoes, stock, tomato puree and the crushed spice mix and simmer for 15 mins.
Add, lemon juice and zest and the balsamic vinegar, stir through and simmer for another five minutes.
Remove the soup from the heat. Finely chop the basil and parsley, add to the soup and blend to a smooth consistency.
Serve chilled, topped with some fresh fennel fronds.
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